One of the family favorites here is bone-in pork chops. Nice, thick chops that always are too big to eat in one meal… The Girl and I have to save the leftovers for breakfast- forget your Wheaties, I tell you leftover grilled anything is truly the Breakfast of Champions! I had to learn how to grill lamb riblets from The Husband’s aunt, as my parents never served them. We will make them occasionally, these beautiful grilled lamb riblets, cut from a small, Frenched rack of lamb… yum!
But never have we grilled the diminutive lamb chops that we have seen in the butcher’s case. So, we made some tonight!
This was a very simple recipe we came up with after looking online for ideas-
Garlic, Rosemary and Balsamic Marinated Lamb Chops
about five servings, two small chops per person
- 2 1/2 lbs Lamb Chops
- 1/4 cup Balsamic Vinegar
- 1/3 cup olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons chopped, fresh rosemary (or 1 teaspoon dried and crushed)
- 6-8 crushed or minced garlic cloves
In a zip-top bag or glass baking dish, place the lamb chops and remaining ingredients. Rub the oil, vinegar and seasonings into the chops by hand or by squishing the bag around until the chops are well covered.
Refrigerate the chops in the marinade for two to eight hours.
Grill over medium-high heat for three to four minutes per side, less for rare, more for medium doneness.
We served this with roasted cauliflower, spinach and caprese skewers.
Wow, these were delicious! What a nice change form the usual pork chops or sirloin. Lamb is an ever so slightly gamey, meaty alternative. The meat was so very tender and the bone helped to keep the little chops from drying out on the grill. Did I mention how tender these were?